Creamy Carrot Soup
A warm, comforting bowl of creamy carrot soup that combines sweet carrots and aromatic onions for a delightful and nutritious meal.
Ingredients
Main Ingredients
- 1 pound carrots, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- 2 tablespoons olive oil Can substitute with avocado oil or butter.
- Salt and pepper to taste
- Fresh herbs for garnish (optional) Fresh parsley, chives, or cilantro work well.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 5-7 minutes, until they are softened and fragrant.
- Toss in the chopped carrots along with the vegetable broth. Bring the mixture to a rolling boil, then reduce the heat and allow it to simmer until the carrots are tender, roughly 20 minutes.
- Using an immersion blender, puree the soup until it reaches your desired consistency—smooth and creamy is the goal!
- Stir in the heavy cream, then season with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to meld the flavors together.
- Ladle the soup into bowls, garnishing with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months.